- Jalapeno Cream Dressing
- 4 Boneless, skinless chicken breast halves
- 2 tsp Taco Seasoning (any heat)
- 1 tsp Garlic Salt
- 1 tbsp Extra Virgin Olive oil
- 1 tsp Butter
- 2/3 Cup canned Black Beans, rinsed and drained
- � Cup canned Corn, drained
- � cup Picante Sauce (any heat)
- � Cup Paula�s Pepper Jelly (any heat)
- 1 tbsp chopped Green onion tops
- 2/3 Cup chopped, seeded Roma Tomatoes
- 4 - Cup bag prepared mixed salad greens
- 8 thin slices Jalapeno Peppers, optional
- 1 Plum Tomato, cut into wedges
- Cilantro Sprigs
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Prepare Jalapeno Cream Dressing; set aside.
In a small bowl, mix taco seasoning and garlic salt; sprinkle on both sides of chicken.
In large frying pan, place oil and butter and heat to medium temperature.
Add chicken and cook about 12 minutes or until brown on both sides and fork can be inserted with ease.
Remove chicken from frying pan and set aside, cover to keep warm.
In frying pan, place black beans, corn and picante sauce.
Cook just to heat through; remove from heat.
Stir in green onion and tomato.
Arrange salad greens on a serving platter.
Cut each chicken breast in �� slices crosswise and fan slices. Place on top of salad greens and pour 1 tsp of the Jalapeno Cream Dressing on top each chicken breast and 2 slices of jalapeno peppers (optional).
Spoon warm bean mixture around chicken. Garnish with tomato wedges and cilantro. (You may want to pour the extra dressing on the chicken!)
This salad is so yummy and pretty too!
Makes 4 servings.
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